Strawberry Cheesecake Tacos
Crispy cinnamon-sugar taco shells filled with fluffy cheesecake cream and topped with fresh glazed strawberries. A fun, easy dessert that looks impressive but takes minimal effort.
Equipment
- Cupcake pan
- Round cookie cutter (4-inch)
- Electric mixer
- Piping bag with star tip
- Mixing bowls
Ingredients
Taco Shell Ingredients
- 4 medium flour tortillas
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Cheesecake Filling Ingredients
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 3 tablespoons cheesecake instant pudding mix
- 1 cup heavy whipping cream cold
- 1 teaspoon vanilla extract
Strawberry Topping
- 2 cups fresh strawberries hulled and diced
- 1/2 cup strawberry glaze or strawberry pie filling
Instructions
- Preheat oven to 375°F. Use a 4-inch round cookie cutter to cut circles from flour tortillas. Poke several holes in each circle with a fork.
- In a shallow bowl, mix graham cracker crumbs with granulated sugar. Brush both sides of each tortilla circle generously with melted butter.
- Press buttered tortillas into the graham cracker mixture, coating both sides evenly.
- Flip a cupcake pan upside down. Drape each coated tortilla between the muffin cups to create a taco shape.
- Bake for 10-12 minutes until golden brown and crispy. Let cool completely on the pan before removing.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar, pudding mix, and vanilla extract. Mix until combined.
- In a separate bowl, whip cold heavy cream until stiff peaks form (2-3 minutes on high speed).
- Gently fold whipped cream into the cream cheese mixture until fully incorporated and fluffy.
- Transfer filling to a piping bag fitted with a large star tip. Pipe filling into each cooled taco shell.
- In a bowl, toss diced strawberries with strawberry glaze until coated. Spoon over the filled tacos and serve immediately.
Notes
Shells are best when baked fresh and filled just before serving. Store unfilled shells at room temperature for up to 2 days. Keep filling refrigerated separately for up to 3 days. If strawberry glaze is unavailable, use strawberry pie filling thinned with 1 tablespoon water.